Egg, Canadian Bacon & Muffin Casserole
Kids will love cracking eggs, cutting English muffins (with a kid-safe knife) and mixing up the final product. This recipe is courtesy of Rolling Pin Kitchen Emporium.
Ingredients
8 English muffins, split & cut into 1-inch pieces
10 ounces sliced Canadian bacon, coarsely chopped
10 ounces shredded cheddar cheese
12 eggs
2 1/2 cups milk
1 tsp salt
1 tsp pepper
1/2 cup butter
Directions
Spray 13x9 inch (3 quart) baking dish with cooking spray.
Spread half of English muffins in bottom of fish, add bacon and 1 1/2 cups of the cheese, top with remaining English muffins
In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup of cheese. Cover and refrigerate at least 1 hour, but no longer than 12 hours.
Heat oven to 350 degrees. In small microwaveable bowl, microwave butter uncovered on high 20-30 seconds or until melted. Uncover casserole; drizzle butter on top.
Bake 35-45 minutes or until golden brown and knife inserted in center comes out clean.
Let stand 15 minutes before serving.
About Rolling Pin Kitchen Emporium
Since 1995, we are proud to be the culinary resource for the Tampa Bay area. When you visit, you'll find a knowledgeable staff, superior service, and a locally owned and operated business. We are proud to be an authorized dealer of the Big Green Egg, and carry a wide selection of EGGcessories. Click here to learn more.